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CHICKEN AND ANDOUILLE GUMBO
15 servings
1 c oil (lard, bacon drippings, or lighter oil)
1 1/2 lb andouille sausage
1 whole chicken (cut-up or boned)
3 3/4 c onions (chopped)
2 c green pepper (chopped)
8 1/2 c chicken stock
1 c flour
2 c celery (chopped)
3 tsp garlic (chopped)
2 c Green onion (chopped)
Cayenne pepper to taste
Salt to taste
For table service:
Powdered file
Cooked rice
Cream sherry
Season and brown the chicken in oil over med-hi heat. Add sausage (cut in
1/4" rounds) to pot and sauté with chicken. Remove both from pot. Make
roux with equal parts of oil and flour -- cook until a chestnut color. Add
onions, celery, green pepper, and later garlic to roux, stir continuously until
vegetables reach desired tenderness. Return chicken and sausage to pot and cook
with vegetables, continuing to stir frequently. Gradually stir in liquid and
bring to boil. Reduce to simmer and cook for an hour or more. Season to taste.
Approximately 10 minutes before serving, add green onions. Gumbo may or may not
be served over rice. Adding sherry at the table is also an option. File may be
placed on the table for individuals to add to their gumbo if they wish. 1/4 to
1/2 tsp per serving is recommended. File - a fine green powder that is young
dried and ground sassafras leaves, used in gumbo for flavor and thickening. The
word file means to twist or make threads. If you put the file directly into the
gumbo while it is cooking, that is what you will end up with, a liquid that is
rather stringy as you bring your spoon out of the bowl. Ugh! Instead, let
each person add their own at the table. If making roux over very high heat, the
oil you use must be free of food particles to avoid burning. If you scorch your
roux, even slightly, while you are making it, throw it out, and start over again
after you have thoroughly cleaned the pot. When making an okra gumbo, add 4 - 6
cups of cut okra when adding other veggies.
recipe courtesy of Recipe Source